Gluten

Product hpe hkrak tup tsun dan ai

Product hpe tsun dan ai

Hkaulan mam gluten gaw mam kaw na abstract ai shingra tara mam protein langai mi rai nna, nhtoi hpraw ai powder zawn rai nga ai. Amino acid amyu myu hte hpawng de da ai. Dai gaw, n-gun ja ai hydroscopicity, viscoelasticity, extensibility, sumla hkrung galaw mai ai lam, n-gun rawng ai thermosetting arung arai hte liposuction hpe n-gun jaw ai lam ni lawm ai.
Vital hkaulan mam gluten hpe garan nna, tsaw ai-quality garan ginhka ai hpaji masum hte hkaulan mam kaw na shaw la ai. Dai hpe muk shadu ai arung arai ni lawm ai application amyu myu hta lang mai ai; muk tawng ni, batters, coating & flavours; jahpawt shat sha ai hkaulan mam; cheese analogue & pizza; shan, nga, u, u & suririmi- hta lawm ai arung arai ni; hkai nmai hte muk tawng ni hpe ngang kang ai; n-gun dat ni; tinang hkum tinang yu lanu lahku ai lam; tsi hpaga lam; dumsu malu masha ni; dusat ni hpe jaw sha ai; hkai lu hkai sha ai lam hte kaga lam ni hpe lu sha ai.

Amyu	Manu tawn ai
Origin a shara	Miwa
Hpan	Embavingers, Flavoring Agents, malu masha hpe n-gun jaw ai ni, ngang grin ai ni
Nsam	Yellow
Protein (hka n-gun rawng ai, Nx 6.25, %)	Min 82
Madi manyap masa (%)	Max 8.0.
Hpum ai (%)	Max 1.0.
Ash (lu la ai, 5%)	Max 1.0.
Hka hpe hkap la ai Rate (%)	Min 160 hta
Particle size (80 mesh, %)	Min 95
Yawng hkra plate count	Max 20000cfu/g
E.coli	Ninghkang ai
Salmonella	Ninghkang ai

Shawk shawn ai

1. Bakery arung arai ni
2. Breading, Batters, Coating & Flavors
3. Jahpawt shat sha poi ni
4. Cheese Analogues & Pizza
5. Sha, Nga, Ma hpe & Surimi- kaw nna ai arung arai ni
6. Milling hte Flour hpyendap
7. Lu malu masha ni
8. Tinang hkum hpe yu lajang ai lam
9. Tsi mawan hpaga lam